Comparison of Viscoelastic Properties of Set and Stirred Yogurts Made from High Pressure and Thermally Treated Milks

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E-ISSN： 1532-2386|18|7|1513-1523

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.18, Iss.7, 2015-07, pp. : 1513-1523

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